Gluten-Free Chocolate Zucchini Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake pan.

2. 2

   In a large bowl, whisk together the gluten-free all-purpose flour, unsweetened cocoa powder, baking soda, and a pinch of salt.

3. 3

   In another bowl, beat the eggs with the coconut sugar until well combined. Add the vegetable oil and vanilla extract, and mix until smooth.

4. 4

   Stir the grated zucchini into the wet mixture.

5. 5

   Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

6. 6

   Pour the batter into the prepared cake pan and smooth the top with a spatula.

7. 7

   Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.